Stirring It Up With Pam: White Chocolate Raspberry Bundt Cake

INGREDIENTS

For the cake:
1 16.5 ounce package white cake mix (I like Duncan Hines)
1 (3.3 ounce) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
1 c. sour cream
4 large eggs
½ c. water
½ c. oil
1½ c. white chocolate chips, chopped into smaller pieces
1 c. raspberry pastry or pie filling

For the frosting:
½ cup white chocolate chips
4 ounces cream cheese, softened
2 Tablespoons butter, softened
½ tsp. vanilla
1 cup powdered sugar

INSTRUCTIONS

For the cake:

Grease and flour a bundt pan.
Preheat your oven to 350 degrees (see note below).
Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.
Fill prepared bundt pan with two thirds of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.
Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
Cook for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up. You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.

For the frosting:

In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.
Slowly add the powdered sugar and beat well.
You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that :) Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.

From whence it came: We can thank "Baked in Arizona" for this crowd pleaser! (Who knew such yummy things were going on in Arizona!) A super dear friend of mine asked me to make bundt cakes for her daughter's wedding. The beautiful bride found this recipe on Pinterest and the rest is history - very delicious history!

Why it's blogable: Every time I make this cake people go cray cray! I made three flavors of mini bundt cakes for my own daughter's wedding and this was the fan favorite! (It beat out triple chocolate and pumpkin! Now that's saying something!) This cake is really easy to make and it's one of the best cake recipes I've tried out. You really need to make this for someone you love - meaning yourself!

Cook's tips: You're really gonna need to spray the pan on this one! I always use Baker's Joy when making bundt cakes. Bundt cakes can stick, and this one is extra sticky! The white chocolate chips are the culprit. And I don't mean to scare you, but I've also had the bottom (which is really the top) of the cake stay in the pan when I flip it over. Those were tough times. Tears were shed! And they were sopped up with White Chocolate Raspberry Cake! Just spray your bundt pan really well and you'll be fine. Also, I've made this recipe in my mini bundt pans and they turn out so cute. When I do that I don't use the raspberry filling before baking. Instead I fill the little mini bundt cake hole with it after it's baked, then top it with frosting. Here's a pic from some I made yesterday: